Pumpkin Chocolate Chip Cookies

Soft and chewy vegan pumpkin chocolate chip cookies made in just 30 minutes for a quick and satisfying sweet snack. From the new cookbook, But I Could Never Go Vegan.

Up first is a book I’ve been excited about from the very first day. Throughout this past year I would see pictures on Instagram and Facebook tagged #forthecookbook and my excitement continued to grow. But this summer when Kristy released the title and cover photo for this book on her blog, I knew, without yet seeing it, that this was going to be one of my favorite cookbooks. Ever.

So a few weeks ago when I came home to find this book wedged between the front and the screen doors, I screamed with excitement. Literally. Like I scared Nash a little bit. Eden, who has figured out that anything I get that excited about must be TOTALLY AWESOME grabbed it out of my hands and I had to spend the next 10 minutes watching her ooh and aah over the pages before she finally closed the cover and handed it over to me. At which point I spent the next hour totally engrossed (or as engrossed as one can be with two little children) as I looked through this book page by page, falling completely, head-over-heels, in love.

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If you haven’t already gleaned from the cover of this book, it’s central focus is debunking every excuse you’ve ever heard (or given) to why “I could never go vegan“. With wit and charm, Keepin’ It Kind blogger, Kristy Turner writes the book that leaves the reader with zero excuses.

This cookbook is broken up into 20 sections that cover topics like:

I could never give up cheese

Where would I get my protein?

What about brunch?

I’d miss pizza

You can’t bake without butter or eggs!

Wait, is chocolate vegan?

With each section filled with enticing recipes that give answer to these excuses once and for all.

Kristy and photographer husband, Chris take everything you love about Keepin’ It Kind and turned the volume way up. Even my high expectations were blown away.

1. Beautiful food photography. Almost every recipe is accompanied by Chris’s stunning, mouth-watering photography. For me this is a big factor in determining whether or not I will buy a cookbook and/or how often I will run to it for inspiration and motivation. Additionally there are step-by-step photos throughout the book which I find hugely helpful and is especially a great aspect for new vegans.

2. Creative and inspired recipes. Among the 125 recipes in this book you will find BBQ Bacon Burger (cover photo), Caramel Apple Stuffed French Toast, Chocolate Stout Chili Fries, Salisbury Seitan Phyllo Pouches, and Pumpkin Chocolate Chip Cookies. And it doesn’t stop there. Nearly every recipe in this book is something new and wildly original. The only problem…there aren’t enough meals in the week to eat everything at once.

3. The book begins with two sections: “But vegans use all sorts of crazy ingredients!” and “Don’t I need a bunch of weird appliances?” The first section provides cooking/prep instructions for the basics (beans, grains, nut butters) as well as a thorough list of ingredients. More than just listing, Kristy explains what to look for in each ingredient and how they should be used to enhance flavor and taste.

4. Can’t I be pescatarian instead? Among her sections, an entire chapter is dedicated to vegan fish recipes like Orange-Miso Mushroom Scallops, Artichoke Crab Cakes with Sriracha Tartar Sauce, and Beer-Battered Faux Fish & Chips. I’ve never had that much success is veganizing fish recipes but from the looks of these photographs (and my confidence in Kristy as a recipe developer) it looks like she has and I can’t wait to get some of this faux-fish in my mouth!

5. But probably the most significant reason that But I Could Never Go Vegan is already one of my favorites is the very personal feel to the book. Just like reading her blog, Kirsty opens herself up to her readers through her gift of words and the love that was put into this book, saturating every page. Please don’t think I’m crazy, but I actually shed a few tears when I read the “gratitudes” she wrote to her husband Chris.

But I Could Never Go Vegan is a beautiful, beautiful piece of work and one that I think everyone should have on there bookshelf.

The awesome people over at The Experiment are not only letting me share one of the recipes from this book with y’all, Pumpkin Chocolate Chip Cookies– they are also giving away one copy to one of you!

Enter below for a chance to win your very own copy of But I Could Never Go Vegan.

Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.

Whisk together the flour, flaxseed meal, baking soda, cinnamon, ginger, salt, nutmeg, and cardamom in a large bowl. Set aside.

Use a hand mixer to mix the pumpkin puree, vegan butter, maple syrup, coconut sugar, and almond butter. Add the wet ingredients to the dry and mix until just combined. Fold in the chocolate chips.

Use a tablespoon or ice cream scoop to scoop roughly 2 tablespoons of dough and place on the prepared baking sheet about 2 inches apart. Wet or lightly grease the bottom of a measuring cup and gently press down on each cookie to flatten. If you want them more evenly shaped, wet your fingers and gently form them into circles. Bake for 8 to 10 minutes, until firm with lightly browned edges. Cool on a baking sheet for 2 to 3 minutes before transferring to a cooling rack. Let cool completely before serving.

Recipe Notes

It is especially important with this recipe to measure the flour by shaking spoonfuls of flour into the measuring cup until full. If you scoop with the measuring cup, the flour will be too packed and it will affect the texture of the cookie

Reader Interactions

Comments

These completely wasted my morning. I entered a baking contest, and they turned out mushy gushy. I’m very upset. 🙁 They still tasted great though. I just eliminated myself from the contest to not hand out gooey cookies.

Just did the cookies today! They are very good. I used buckwheat flour and it gives the cookies a strong flavour. I might do them again but with coconut flour or rice flour. I also put coconut oil instead o vegan butter. The cookies were very soft, even after the 8-10 min so I left them longer. Definitely an excellent recipe! Lea from UK.

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